Tuesday, February 17, 2015

Fatulous Tuesday

Tonight's entree was good, but my fill-in for "King Cake" was even better. The glaze was made with fresh cranberries and blueberriesThe recipe was adapted from Food Network Magazine's Frosted Twists.  My version has much less sugar, less fat and 1/2 whole wheat flour.  Mine took less than 2 hours to prepare versus 3 3/4 hours for the original recipe.

Frosted Twists 

(Serves 6)


Combine in mixer bowl:
1 cup whole wheat pastry flour
2 1/4 teaspoon rapid dry yeast
1 teaspoon sugar
Dash salt

Add slowly to dry ingredients:
1 cup steaming skim milk
1/4 cup warm water
2 tablespoons Earth Balance Buttery Spread
1 egg
Beat 2 minutes at medium speed, scraping sides of bowl as needed.

1 cup whole wheat pastry flour
Beat 2 minutes at medium speed, scraping sides of bowl as needed.

With dough hook in place, gradually add remaining flour:
2 cups all purpose flour
Knead for about 10 minutes until dough leaves sides of bowl.

Place in bowl sprayed with Pam.  Cover bowl with plastic wrap.  Let rise until double, about 45 minutes.  

Punch dough down and onto floured pastry cloth.
Roll to a rectangle 6 inch by 12 inch.

On right half of rectangle, spread Earth Balance within 1/2 inch of edge.
4 tablespoons Earth Balance Buttery Spread

Sprinkle with cinnamon-sugar mix.
1 tablespoon sugar
1 1/2 teaspoon cinnamon

Fold left side of rectangle over onto right side, like a book.
Cut folded dough crosswise into 6 strips.
Twist each strip and coil onto parchment lined baking sheet, tucking ends under.

Cover with plastic wrap.  Let rise until double, about 30 minutes.

Bake at 375 F. 25 minutes.  I turned the oven to broil the last few minutes.


Heat berries in water in microwave, about 45 seconds.
1/4 cup fresh cranberries
1/4 cup fresh blueberries
Squeeze out liquid into a separate bowl.

Mix on high speed of mixer:
5 tablespoons confectioners sugar
1 tablespoon Earth Balance Buttery Spread

Add berry juice and hot water to frosting until pourable.

The entree was adapted from Better Homes and Gardens Orange Teriyaki Beef Stew.

Orange Spice Beef Stew

(Serves 4)

Coat beef with spice mix.
3/4 pound flank steak, cut diagonally in thin strips, about 2 inches long
1 tablespoon five spice powder

Brown in oil on both sides.
1 teaspoon canola oil
Remove from pan.

Add vegetables and saute 2 minutes.
1/3 cup celery, sliced diagonally
3 tablespoons fennel, sliced diagonally
2 garlic cloves
1 portabella mushrooms, sliced diagonally
1 tablespoon fresh grated ginger
3 mini orange sweet peppers, cut in rings

Add broth and orange juice.
2 1/4 cups low sodium beef broth
1 cup orange juice

Return beef to pan.  Cover and simmer 45 minutes.

Add greens and oranges.  Cook an additional 5 minutes.
3 cups power greens
1/3 cup fresh parsley
2 mandarin oranges, segmented



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